Cabernet Sauvignon 37%, Merlot 36%, Malbec 22%, and Cabernet Franc 5%.
The grapes used come from our vineyards in Tupungato, located at 1300 m.a.s.l. (4300 feet). Very
low-yield (less than 4,500 kg per ha.) plots with alluvial, sandy and permeable soils were selected.
Grapes are hand-picked at dawn into small boxes when they reach the optimum level of polyphenol ripeness.
Hand-selection of berries. Pre-fermentation maceration with dry ice. Racking and post-fermentation
maceration for 10 days.
Each varietal is individually vinicated and aged for 12 months in new French oak barrels. Wines are
blended, to rest for 6 more months in new French oak barrels, nurturing and smoothing the particular
characteristics of each varietal.